¦ 45ml (3 tablespoons) oil
¦ 750g lean minced beef
¦ 1 medium red onion, chopped
¦ 2 cloves garlic, crushed
¦ 1 red chilli, seeded and chopped
¦ 10ml (2 teaspoons) cayenne
¦ 3ml (½ teaspoon) ground cumin
¦ 1 can (410g) All Gold chopped
¦ 1 sachet (40g) KOO tomato paste
¦ 500ml (2 cups) beef stock
¦ 1 can (410g) KOO red kidney
¦ 1 can (410g) KOO baked beans
(in chilli sauce)
¦ 1 can (410g) KOO sugar beans
salt and freshly ground black
¦ grated cheddar cheese, sour
cream, finely chopped red onion
and fresh coriander leaves
Heat oil in a large saucepan and cook
minced beef, onion and garlic until the
meat is brown. Use a wooden spoon to
crumble the meat into small chunks.
Add chilli, cayenne pepper and cumin.
Cook for 2 minutes, stirring constantly.
Add chopped tomatoes, tomato paste
and beef stock. Simmer uncovered for
30 minutes, stirring occasionally. If it’s too
thick, add a little more water or
Add all the KOO canned beans, season
with salt and pepper to taste. Simmer
for 10 minutes until heated through.
Transfer into a serving bowl and garnish
with desired toppings.